RASPBERRY WHITE CHOCOLATE MOUSSE RECIPE | ALLRECIPES
This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.
Provided by Stacey Walery
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 3 cups
Number Of Ingredients 6
Steps:
- Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
- In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
- In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
- Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.
Nutrition Facts : Calories 180.1 calories, CarbohydrateContent 13.7 g, CholesterolContent 37.9 mg, FatContent 13.4 g, FiberContent 0.8 g, ProteinContent 1.4 g, SaturatedFatContent 8.2 g, SodiumContent 21.4 mg, SugarContent 12.1 g
LEMON RASPBERRY WHITE CHOCOLATE MOUSSE CAKE RECIPE ...
A 4 layer lemon cake made from a mix, with raspberry filling and white chocolate mousse.
Provided by Paulette Womer
Categories Desserts Fruit Desserts Raspberry Dessert Recipes
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 1 - 4 layer 9 inch cake
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for two 9 inch round pans. Cool cakes completely, then split each in half to make 4 layers.
- To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and stir into raspberries. cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
- To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Whip the remaining 2 cups cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy.
- Place 1 cake layer on serving plate and spread with white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with mousse. Cover with the final layer of cake. Frost top and sides with mousse. Pipe a border with remaining mousse. Garnish with fresh berries.
Nutrition Facts : Calories 520.3 calories, CarbohydrateContent 52.3 g, CholesterolContent 96.5 mg, FatContent 33.2 g, FiberContent 1.8 g, ProteinContent 5.1 g, SaturatedFatContent 19.1 g, SodiumContent 348.1 mg, SugarContent 35.3 g
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